Thin Pork Chops with Raisin Mustard Nut Relish

Submitted by:
Robert Del Grande

The natural combination of mustard with pork raises the bar even higher with California raisins.

Details

Serves:

INGREDIENTS

6each thin cut bone-in pork chops (6 ounces each)

1 tablespoonpeanut or olive oil

1 tablespoonfennel seeds

Pinch of salt

Pinch of pepper

Raisin Mustard Nut Relish

3/4 cupCalifornia raisins

1/4 cuproasted almonds (1 ounce), chopped

2 tablespoonsDijon mustard

2 tablespoonswhole-grain mustard

2 tablespoonsextra virgin olive oil

2 teaspoonschopped fresh cilantro

1/4 teaspoonsalt

Pinch of freshly ground black peppercorn

PROCEDURE

Searing Chops

In large skillet over high heat, heat oil until very hot. Sear pork chops, turning and cooking until rare to medium rare. Shingle pork chops in baking dish. Sprinkle with fennel seeds, salt and pepper. Transfer pork chops to oven at 350°F for about 25 minutes to finish cooking (internal temperature 160°F).

Preparing Relish

Meanwhile, measure raisins into a bowl and cover with warm water; let stand until slightly plumped. Drain and discard water. Roughly chop or mince and combine with chopped nuts, mustards, olive oil, salt and pepper in a small bowl; mix well and set aside.

To Serve

Arrange chops on serving platter or 6 individual dinner plates. Top each with a spoonful of relish, and serve hot.